New England Clam Chowder with Leeks and Bacon

Reviews for New England Clam Chowder with Leeks and Bacon

5 out of 5

1 total review(s)

Prep Time:
15 minutes

Cook Time:
30 minutes

Servings:
4 to 6
Serves 4 to 6.

The slightly sweet flavors of the leeks and bacon highlight the natural sweetness of fresh clams in this elaboration of a classic chowder. Fresh bay scallops would also be good prepared this way. Serve with crusty bread or oyster crackers.

Directions:

Discard any cracked or open clams. In a large pot, melt 1 Tbs. of the butter over low to medium heat. Add the garlic and sauté until it begins to soften, 1 to 2 minutes. Add the water and wine, raise the heat and bring to a boil. Reduce the heat slightly. Immediately add the clams, cover and steam just until they open, 7 to 10 minutes.

Line a strainer with a cheesecloth and set inside a large bowl. Pour the contents of the pot into the strainer; discard any unopened clams. Set the clams and strained liquid aside separately.

Rinse out the pot, add the remaining 1 Tbs. butter and place over medium heat. Add the bacon and sauté until it just begins to brown. Add the leek and sauté until it begins to soften, 2 to 3 minutes. Sprinkle in the flour and cook, stirring, 1 minute more.

Stirring continuously, pour in the reserved clam liquid and the cream. When the liquid reaches a boil, reduce the heat to a simmer. Add the potatoes and thyme.

Pull the clams from the shells. If they are large, cut them into 1/2-inch pieces. When the potatoes are tender, after about 15 minutes, add the clams and simmer for 1 to 2 minutes more. Season with pepper. Ladle into warmed bowls and garnish with the chives and parsley.